Japanese · Dinner
Chicken Ginger Soup
A clear Japanese-style soup built on a ginger-infused dashi broth with poached chicken thigh, napa cabbage, mushroom, and scallion. Fresh ginger and soy sauce season the broth, finished with mirin and sesame oil for warmth. Served hot as a light one-bowl meal.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
322Calories
40.2gProtein
13.9gFat
8.1gCarbs
3.6gSugar
1.1gFiber
1150mgSodium
184mgChol
3.9gSat Fat
620mgPotassium
55mgCalcium
2.1mgIron
0.7mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
low-calorie
Instructions
1
Prep
Cut chicken thigh into bite-size pieces and julienne fresh ginger into fine matchsticks.
2
Simmer
Bring dashi stock to a gentle simmer over medium heat in a small saucepan, about 3 minutes, then add chicken thigh and ginger, cooking over medium-low heat for 10 minutes until opaque throughout.
3
Simmer
Stir in napa cabbage and mushroom, simmering over medium-low heat for 4 minutes until cabbage turns translucent and mushroom softens.
4
Plate
Off heat, stir in soy sauce, mirin, sesame oil, salt, and white pepper, then ladle into a bowl and scatter scallion over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 3 cups720ml dashi stock
- 2 tbsp2 tbsp fresh ginger
- 1 cup90g napa cabbage
- 4 tbsp24g mushroom
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
